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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife | Strainer | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Simmer the Sauce
Add tomato sauce, vegetable stock, and tomato paste, and bring to a boil. Add red kidney beans, simmer for 3-5 minutes, and season with salt and pepper.
400 ml Water for Rice
180 g Basmati Rice
7 g Garlic
120 g White Onion
160 g Red Bell Pepper
280 g Minced Beef
10 g Tomato Paste
250 g Home Made Tomato Sauce
400 g Red Kidney Beans
150 ml Home Made Vegetable Stock
10 g Taco Seasoning
80 ml Sour Cream
60 g Cheddar Cheese
7 g Coriander Leaves
Allergens
Step 1 : Cook the Rice
Wash basmati rice until water is clear, then cook in a pot with measured water, boiling over high heat, then simmering on low for 12-15 minutes until water is absorbed.
Nutritional Information
Energy (kJ/kcal)
1098
Protein (g)
48
Carbohydrates (g)
120
Fibers (g)
16
Sugar
16
Fats (g)
62
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Pan-fry the Beef
In a pan with oil over medium heat, cook minced beef for 3-4 minutes until browned, breaking it apart with a spoon.
Step 2 : Prep the Ingredients
Peel and finely chop the garlic and white onion, Cut the capsicum into small cubes. Finely chop the coriander and drain the kidney beans.
Step 4 : Add the Spice
Add garlic and onion, cooking for 1-2 minutes. Add red capsicum and cook for 3-5 minutes until soft. Stir in taco seasoning, coating for 10-30 seconds.
Step 6 : Serve and Enjoy!
Fluff-cooked rice, plate it, and top with chili con carne. Sprinkle cheese, add a dollop of sour cream, and garnish with chopped coriander.
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